As much tomato pizza topping sauce, cheese for topping, and other delicious veggies and meats as you desire. You can adjust your toppings to match your dietary needs.

Directions:

Preheat oven to 220 degrees Celsius (450 Fahrenheit). I cook the pizza base on a piece of baking paper on top of a wire rack as it helps cook both sides, but a pizza tray should work just as well.

Cut up your washed cauliflower florets (don’t use too much stem) and pulse in your Vitamix or food processor for approximately 20-30 seconds until it's powdery and almost smooth.

Cook the cauliflower in a pot of boiling water, stirring constantly for approximately 5 minutes.

Once cooked, place cauliflower onto a clean tea towel, then squeeze until you remove as much water as possible. This step ensures you get a yummy pizza list base that holds together, rather than a crumply mess that falls to bits.

Once all the liquid has been removed from the cauliflower, remove it from the tea towel into a bowl. Add the remaining pizza base ingredients into the bowl and mix away. Using your hands generally works best to form it into a dough; you want your "dough" to be sticky.

Form dough into a round crust and bake for for 8 - 11 minutes, until it starts to turn golden brown. Remove from oven.

Now it’s time to build the rest of the pizza! Add however much sauce, cheese, and toppings you want. Place it back into the oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Allow pizza to cool for at least 2 minutes before you slide it onto a chopping board. Keep your slices reasonably small so they hold together nicely.